How to make Fish and Chilli Shaslik - Marinated fish and bhavnagri chillies cooked on satay sticks and served with herbed rice.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fish fillets (Basa), Bhavnagri chillies

Cuisine : Fusion

Course : Main Course Seafood

Fish and Chilli Shaslik Recipe Card

Fish and Chilli Shaslik

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 0-5 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Fish and Chilli Shaslik Recipe

  • Boneless fish fillets (Basa) halved 2

  • Bhavnagri chillies 6

  • Gram flour (besan) 2 tablespoons

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Yogurt 4 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Butter 1 teaspoon

  • Cooked rice 3/4 cup

  • Dried mixed herbs a pinch

  • Lemon juice 1 1/4 teaspoons

  • Ginger-garlic paste 1 teaspoon

  • Oil 1 tsp + for grilling

  • Mustard seeds 1/2 teaspoon


Step 1

Slit chillies without cutting through.

Step 2

Put gram flour, salt, red chilli powder and yogurt in a bowl and whisk well. Add turmeric powder and whisk again. Add 1 cup water and whisk well.

Step 3

Heat butter in a non-stick pan. Add rice, salt, mixed herbs and mix well. Let it get heated through.

Step 4

Place fish pieces on a plate. Put salt, 1 tsp lemon juice and ginger-garlic paste on them and rub well on both sides. Set aside to marinate for 10-15 minutes.

Step 5

Transfer the herb rice onto a serving dish and spread to make a bed.

Step 6

Take 2 satay sticks and insert 2 chillies and 2 marinated fish pieces alternately onto each of the sticks.

Step 7

To make sauce, heat 1 tsp oil in another non-stick pan, add mustard seeds and let them splutter. Add yogurt mixture and cook till it thickens.

Step 8

Heat some oil in a non-stick grill pan. Place the prepared fish and chilli sticks on it, spread the left-over marinade on top and grill, turning sides, till evenly done on both sides.

Step 9

Add remaining lemon juice to the sauce and mix well and cook for a minute.

Step 10

Place the grilled sticks on the rice, pour the sauce over and serve hot.